Do you have too much thyme on your hands? Personally, I don’t believe that is possible. Each day, it seems, I find myself going outdoors to gather herbs for the culinary creation of the moment, and find myself most often stopping to take snippets of thyme away with me.

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This morning thyme and effort were both instrumental in the success of a potato, ham and cheese skillet. Just ask my son, who devoured his and further polished off mine. Thyming, I have more and more come to realize, is everything. Baking. Broiling. Stove-top. Crock-pot. Whipped into Spreads. Tossed intoSalads. Think that covers it all? Here’s one for you. Popcorn. Ah, yes. Melted butter (or drizzled olive oil), Parmesan, and a bit of your thyme.